backaldrin introduces Sabia 2.0
Backaldrin launched Sabia 2.0, a new version of its popular Sabia solution for baked goods’ flavor and appearance. The company further developed the popular solution to support creative baking ideas.
Tag: aroma
How microbiology can contribute to the sourdough industry
In industrial production, the modulation of fermenting microbiota is the most critical stage. Understanding how it responds to processing conditions is essential to guarantee product quality.
Egg replacement challenges and solutions
Eggs are highly functional ingredients and can be difficult to replace, especially by substituting with just a singleingredient.
The taste developers
Sourdoughs are much more than just an ingredient. “They are an entire system of biotechnology,” explains Dr. Georg Böcker, Managing Director of Ernst BÖCKER GmbH & Co. KG, in an interview.
Next-generation bread quality assessment
The quality of bread can be examined in a number of ways. Different bread types will have different characteristics to consider, as well as vastly different parameters within these characteristics.
